Okay, so I’m finally starting to get excited about Halloween being right around the corner.

I’ve been all about fall lately, but fall and Halloween are two separate things.

Anyway, like I said, I’m excited about Halloween, but I don’t have any clue what/who to be.

I want something cheap and homemade. Right now I’m leaning towards a Kristen Wiig SNL character, because who wouldn’t want to be her?!

(Not my photos)

I love her!!! What’s your favorite Kristen Wiig character?

If you guys have any other ideas, please share! What are you going to be for Halloween?

Anyway, since I’m in the Halloween spirit, I bought some candy corn and was determined to use it in a recipe. Candy corn is tricky to bake with, so I went with hot chocolate. It turned out really well! It would be a great recipe for a Halloween party.

Hey all.Thank you for the comments and feedback about the layout. I think I’m going to keep it like this, at least for a while.I hope you’re having an awesome Halloween. What are your costumes, if you celebrate? I dressed up as a “Bloody Baker” and I passed out cookies.

Our college had a “Fright Night” and all the people decorate their hall. The first floor was the least scary and gradually got scarier all the way to the fourth floor. I live on the fourth floor and our hall was so scary. There were a couple of children that cried… it was that scary.Did any of your guys’ children, if you have any, take advantage of the Scary Face pancake at iHop? I did… we had a great waitress who didn’t care and I was so pumped. Isn’t it cute?

In the spirit of Halloween, I made some Halloween cookies. They’re pumpkin spice and they turned out a different texture than most pudding cookies I’ve made before. They’re a puffier cookie, but they’re moist. They don’t look very appealing because of their orange color, but they’re tasty. They aren’t too sweet so the chocolate glaze and the Hershey’s Kiss on top are perfect last touches.

Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda, flour, and Pumpkin Spice pudding, mixing until blended.

I just received this book, Crazy for Cake Pops in the mail and I’m so excited about it. I thought I knew all there was to know about cake pops, but I was mistaken. This book has so many techniques and flavor ideas it’s incredible!

The Cake Pop- A Treat That’s as Fun to Make as It Is to Eat!

A beautifully decorated cake can wow anyone. And there’s nothing more entertaining than food on a stick. Combine the two and you’ve got the incredibly cute, one-bite, hand-held snacks everyone loves: cake pops!

Introducing Crazy for Cake Pops, a craft cookbook packed with 50 cake-on-a-stick designs and 70 stunning color photos. The wide range of exciting shapes and tasty flavors with have you eager to make and decorate these treats for any and every occasion. A few fun examples:

Birthday Party Clown Pops

Halloween Jack-o’-Lanterns

Holiday Bauble Balls

Valentine’s Day Sweetheart Pops

Game Night Poker Chips and Dice

…and more!

Teaching you how to create these scrumptious mini desserts with professional results, author Molly Bakes clearly explains the step-by-step process for cake pop success. “These recipes show that you don’t have to be a brilliant baker or even an experienced cake decorator to make these adorable treats,” she says. “All you need is a few simple ingredients, some lollipop sticks, and, of course, your imagination!”

So, now I have one copy of the cute little book to give away.

To enter, all you have to do is leave a comment. Make sure you include an e-mail address so I can contact you if you win.

Extra entries:

Follow me on Google Friend Connect and leave me a comment saying you did so.

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I’ll choose a winner next Monday, October 24 and get the book sent out to you asap.

These are what I made with help from the book:

If you don’t win, I highly recommend you buy the book. It’s only $10.17 on Amazon right now, so it’s a steal!

I wanted to make something semi-festive and easy and I didn’t want to make frosted sugar cookies, so Halloween caramel corn was the obvious choice.

I’d never made it before and I’m not a huge caramel corn fan, but I’m not exaggerating when I tell you I’m a fiend now. I need help! I shouldn’t have made the second batch, but we ran out… and it’s Halloween… and.. well those are my only excuses.

I wanted to make something semi-festive and easy and I didn’t want to make frosted sugar cookies, so Halloween caramel corn was the obvious choice.

I’d never made it before and I’m not a huge caramel corn fan, but I’m not exaggerating when I tell you I’m a fiend now. I need help! I shouldn’t have made the second batch, but we ran out… and it’s Halloween… and.. well those are my only excuses.

So, so much for that letter to fall. I have been completely sucked in and that’s that. Don’t leave me though, guys! This too shall pass.

Also, I’m sure you don’t want another cold recipe when it’s getting colder outside. I think I’m subconsciously doing this because I really wish that it was warm outside.

Or maybe I’m just doing it because I really love candy corn and I really love ice cream and the thought of mixing them together makes me swoon.

Either way, it doesn’t matter, this is delicious and I’m a sucker for ANY candy corn recipe,(if you think I have a pumpkin obsession, let’s not even talk about candy corn) so if you have some, please share. They are pretty hard to come by.

This recipe is genius, though. First, there are only 3 ingredients. Second, I never thought to dissolve candy corn… now I have so many possibilities popping up in my head for other recipes. I’m unstoppable, now! My favorite part about this ice cream (besides the fact that it’s candy corn flavored) is how creamy it is. Not only that, but how creamy it is even after being in the freezer overnight. It’s magic ice cream!

After you have made and refrigerated the mixture, don’t forget to strain it!

Add everything to the ice cream maker and watch it transform into this!

Pour 1 cup of the half and half into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. It doesn’t have to dissolve completely, just heat it until the half and half starts turning orange. There will still be candy corn on the bottom. Turn heat off and let half and half come to room temperature. Add the remaining cream and milk.Put into an air tight container and refrigerate overnight, at least 12 hours. When you can remember to, shake the container up to get the candy corn loose, or stir the mixture.Remove from refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.Freeze in your ice-cream maker according to the manufacturer’s instructions.Top with extra candy corn if you would like.

So, so much for that letter to fall. I have been completely sucked in and that’s that. Don’t leave me though, guys! This too shall pass.

Also, I’m sure you don’t want another cold recipe when it’s getting colder outside. I think I’m subconsciously doing this because I really wish that it was warm outside.

Or maybe I’m just doing it because I really love candy corn and I really love ice cream and the thought of mixing them together makes me swoon.

Either way, it doesn’t matter, this is delicious and I’m a sucker for ANY candy corn recipe,(if you think I have a pumpkin obsession, let’s not even talk about candy corn) so if you have some, please share. They are pretty hard to come by.

This recipe is genius, though. First, there are only 3 ingredients. Second, I never thought to dissolve candy corn… now I have so many possibilities popping up in my head for other recipes. I’m unstoppable, now! My favorite part about this ice cream (besides the fact that it’s candy corn flavored) is how creamy it is. Not only that, but how creamy it is even after being in the freezer overnight. It’s magic ice cream!

After you have made and refrigerated the mixture, don’t forget to strain it!

Add everything to the ice cream maker and watch it transform into this!

Pour 1 cup of the half and half into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. It doesn’t have to dissolve completely, just heat it until the half and half starts turning orange. There will still be candy corn on the bottom. Turn heat off and let half and half come to room temperature. Add the remaining cream and milk.Put into an air tight container and refrigerate overnight, at least 12 hours. When you can remember to, shake the container up to get the candy corn loose, or stir the mixture.Remove from refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.Freeze in your ice-cream maker according to the manufacturer’s instructions.Top with extra candy corn if you would like.